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12Ingredients
40Minutes
230Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 head cauliflower (cut into florets)
- 3 parsnips (large, cut into slices — 1/4 to 1/2 inch thick)
- 2 Tbsp. coconut oil
- 2 cloves garlic (minced)
- 4 cups vegetable broth (this will vary depending on size of parsnips and cauliflower, plus more for reaching desired consistency.)
- 1/2 cup coconut milk (canned, full fat OR cream)
- 1 yellow onion (large)
- 1 apple (large crisp)
- 1 tsp. coconut oil
- salt
- pepper
- truffle oil
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol |
| Sodium960mg40% |
| Potassium770mg22% |
| Protein4g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A10% |
| Vitamin C120% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Lisa M. 8 years ago
This soup was easy and so good. We did not make the onions and apples but just added some cayenne just before serving. I may go ahead and roast some shallots and apples with the cauliflower and parsnips next time as I think that would be really good. Very creamy texture, feels decadent.